1.,Unfold pie crust; press half of the macadamia nuts into dough.,Transfer to pie plate.,; flute edges and back according to package directions; cool.,Set aside.,2.,Separate egg yolks from whites; set whites aside for meringue.,For filling, in a medium saucepan combine 1/3 cup of the sugar, the cornstarch, and salt.,Stir in milk and cream of coconut.,Cook and stir over medium heat until thickened and bubbly.,Cook and stir for 2 minutes more.,Remove from heat.,In a small bowl beat egg yolks slightly.,Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly.,Return all of the mixture to saucepan.,Cook and stir until bubbly.,Cook and stir for 2 minutes more.,Remove from heat.,Stir in butter.,Stir in the 1 cup toasted coconut and 2 teaspoons of the vanilla.,Keep filling warm; prepare meringue.,3.,For meringue topping, in a medium mixing bowl beat egg whites, remaining 1/2 teaspoon vanilla, and cream of tartar on medium speed of an electric mixer until soft peaks form (tips curl).,Gradually add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.,4.,Pour warm filling into baked pastry shell.,Spread meringue evenly over hot filling; seal to pastry edge.,Sprinkle with remaining macadamia nuts and 1 tablespoon flaked coconut.,Bake in a 350 degree F oven for 15 minutes.,Cool on a wire rack for 1 hour.,Top with coconut shards.,Chill for 3 to 6 hours before serving; cover and refrigerate for longer storage.,Makes 8 servings.,Coconut Shards: With a vegetable peeler, shave curls of fresh peeled coconut.,______